Make this Instant Pot vegan fried rice with frozen vegetables and curry powder. Topped with tofu crumbles, it’s a quick and easy 8 ingredient vegan rice dish.

Do you have a go-to meal that is a comfort food, yet super easy to make?

This vegan rice dish is mine!

It’s easy to make, effortless, and really hits the spot!

Close up and 45° angle view of a black braiser pan filled with vegan fried rice.
Vegan fried rice is so easy to make in the Instant Pot.

Originally published on July 15th, 2015 at 5:21am. Click here to see why this recipe was updated.


Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

Top view of the ingredients laid out flat on a blue surface
All you need are 8 ingredients to make this vegan fried rice

Basmati rice – I grew up on this stuff. We used to eat rice 6-7 days a week. It was always part of our daily dinner. These days, I have it down to once a week or less. White rice may not be the healthiest, but it’s ok to consume occasionally. Also, enhance it’s resistant starch property and it will make it better to eat. You can also make basmati rice stove top if you don’t like using the Instant Pot.

Mixed vegetables – Mixed veggies are frozen at their peak freshness, which makes them perfect for this recipe. These veggies are packed with vitamins, fiber, and minerals. P/S: Please use organic vegetables, if you can find them.

Curry powder – This is a blend of Indian spices that are designed to bring delicious flavor to rice. But, they are also spices that aid digestion and feed the gut.

Cumin seeds – These seeds are used extensively in Indian cooking. I think I put it in almost every meal I make. The good news is that they have flavonoids which works as antioxidant in your body.

Mint – I use mint in this recipe as a garnish, but it can also be put in with the veggies. Mint has a very cooling effect on the body and also helps bring down blood pressure. Source: Good Housekeeping and Epic Gardening

🧊 Handy Tip: Do not thaw out the veggies because they will be cooked anyway in the Instant Pot. Thawing and cooking it ruins their texture.


Top view of 6 steps required to make this Instant Pot Rice.
This rice is so easy to make using just 8 basic ingredients.
  1. Set your Instant Pot to “Saute” and add avocado oil to its inner container. Add oil, cumin seeds, and 1 tsp of curry powder. Mix well.
  2. Gently add the frozen veggies. Do not thaw them.
  3. Add salt and mix well. Let it saute for 5 minutes
  4. Slowly put in the basmati rice and give it a quick stir. I use this (Affiliate Link) measuring cup to measure out all my ingredients.
  5. Add the water and 1 Tbsp of curry powder.
  6. Close the lid of the Instant Pot, set it to “Rice” and remove “Keep Warm”. It will cook for about 15 minutes. Ideally, let the float valve drop before opening.
  7. Top this rice with my homemade tofu tempeh crumbles for added protein.

Stir well and serve. If it’s part of my meal prep for the week, I like to store it in these (Affiliate Link) cute glass containers. I also put edamame on the side or sauteed mushrooms.

👩‍🍳 Substitution tip: Don’t have basmati rice? Use Jasmine rice or any long grain rice.

Healthy substitutes for white rice

Top view of a pan filled with corn, peas, green beans and carrots cooked with basmati rice.
This is the best way to eat the rainbow!

Answering Common Questions

Should rice be soaked?

Ideally, rice should be soaked from 30min to 2 hours. It helps remove some of the starch in it. Soak one cup of rice in two cups of water.

What’s the best rice for fried rice?

Jasmine rice is almost always used for making fried rice. It’s a long grain rice with a little fragrance which makes it perfect for mixing with vegetables.

Can this fried rice be made stove-top?

Yes, you can easily make it stove-top. In a wok, cook the frozen veggies. Add the salt and curry powder while it’s cooking. Cook the rice separately and add it to the wok once the veggies have cooked. Mix well and serve.

How is vegan fried rice different from regular fried rice?

For one, the vegan version is fried rice without egg, meats, or seafood. It’s also cooked in either plain oil or vegan butter.

What else can be added to fried rice?

Nuts like cashews and peanuts.
– More vegetables like broccoli or snap peas.
– Water chestnuts or bamboo shoots.
– Baby corn or ethically sourced hearts of palm.

🍚 Handy Tip: If you have the time, soak the rice for 30min to 2 hours. It reduces the starch content of the rice.

Make ahead and storage

This is one of my favorite meal-prep recipes because I can make it ahead and use it during the week. However, I would suggest serving it piping fresh, right out of the Instant Pot.

Make this recipe as mentioned below and then transfer it to glass containers. Refrigerate (not freeze) and use it within one week.

Making rice in the Instant Pot is a huge time saver. That’s why, I like to make batches of all kinds of rice in advance. Yesterday, I made this Instant Pot coconut rice using just 5 ingredients. It’s perfect for a side for a 15-minute stir-fry.

If you are uncomfortable using an Instant Pot to make rice, there are several other options. You can use rice cookers, stovetop, casserole dishes in the oven, and even your slow cooker. Speaking of rice cookers, these rice cooker recipes are a dream for rice lovers everywhere.

Reheating vegan fried rice

Closeup view of rice and veggies in a black pan
When you are short on time for dinner, this vegan rice dish will come to the rescue.

If you put the rice in a glass container, then the best way to heat it is in the oven. Put the glass container in a 250°F (121°C) preheated oven and heat for 10-15 minutes. The heat time depends on the amount of leftover rice.

To reheat in the Instant Pot, add a little oil to the container of the IP. Then, add the rice, close the lid, and choose the “Steam” option. Set steam for 3-5 minutes. The time will depend on the amount of rice you are reheating.

📦 Storage tip: Cooked rice is best stored in a rice container because it’s easier to put it in the oven.

How to serve this vegan rice

This rice is a great side to Indian dishes like Bombay potatoes, bhindi fry, kadai paneer, or sweet potato curry. It makes for a wholesome meal.

Surprisingly, this vegan rice recipe goes great with air fryer vegetables too. I know it may seem like a lot of veggies, but it actually tastes so good. Try and let me know what you think.

Serving this rice with kung pao tofu can up the protein content of this meal. Even air-fryer tempeh is a perfect protein to add to this meal.

Try these rice recipes

  1. Pineapple fried rice where rice, pineapple, and jalapeno make for a winning combination.
  2. Saffron rice is not only delicious, it’s also a beautiful rice dinner.
  3. Peanut rice is an authentic South Indian rice recipe that is also a little nutty.
  4. Coconut rice has Island flavors and no one can eat just one bowl!
  5. Broccoli rice casserole is where the cheese makes it easy to eat the broccoli.

🍅 Handy Tip: If you have nuts like Spanish-style peanuts or cashews, add them to the rice. It adds a crunch and texture.

Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this vegan fried rice recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter, Instagram, and Youtube.

Close up and 45° angle view of a black braiser pan filled with vegan fried rice.

Instant Pot Vegan Fried Rice

Make this Instant Pot vegan fried rice with frozen vegetables with curry seasoning and topped with tofu crumbles. It's a quick and easy 8 ingredient vegan rice dish.
5 from 52 votes
Cook Time 25 minutes
(Optional) soak rice for 30 min to an hour 30 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 400 kcal



  • 2 Tbsp avocado oil
  • 1 Tbsp cumin seeds
  • 1 tsp curry powder This is 1 of 2 curry powder amounts
  • 10 oz frozen mixed vegetables Do not thaw, comes out to about 2.5 cups
  • 1 Tbsp pink salt
  • 2 cup basmati rice uncooked
  • 4 cup water
  • 1 Tbsp curry powder 2 of 2 curry powder amount


  • Set your Instant Pot to "Saute" and let it heat for 30 seconds
  • Add avocado oil, cumin seeds and 1 tsp of curry powder. Mix well.
  • Gently add the frozen veggies.
  • Add salt and mix well and saute for 5 minutes
  • Slowly put in the basmati rice and give it a quick stir.
  • Add the water and 1 Tbsp of curry powder.
  • Mix well and close the lid
  • Set your Instant Pot to "Rice" and remove "Keep Warm".
  • It will cook for about 15 minutes.
  • Ideally, let the float valve drop before opening.
  • If you are impatient, press the steam release handle until all the steam is out before opening the lid.
  • Top with my homemade tofu crumbles before serving.



– Always wait for the float valve on your Instant Pot lid to drop before opening the lid.  The reason is that the food is still technically cooking and there is intense pressure on the inside.
– Do not thaw the veggies because they will cook anyway in the Instant Pot.  Thawing and then cooking makes the veggies loose their texture and can get chewy after being cooked.
– If you don’t have basmati rice, you can use jasmine rice or any long grain rice you can find.
– Add nuts like peanuts or cashews for a crunchy texture. 
– Up the protein content of this recipe by topping the rice with my homemade tofu crumbles. 


Calories: 400kcal
Keyword Fried rice without egg, how to cook frozen vegetables, Instant Pot Fried Rice
Tried this recipe?Let us know how it was!

Version 1

top view of tofu fried rice in a white bowl.

From time to time, I will go through old recipes to update the content. Sometimes, I update just the images and sometimes, I give the recipe a complete makeover

In this recipe, I kept the main ingredients but completely changed the seasonings and sauces. I wanted to make it super easy to make, instead of the complicated recipe it was originally.

Also, those images, right? UGH!! I don’t know what I was thinking!

Check out the original post and recipe here.

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5 from 52 votes (42 ratings without comment)

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  1. I love fried rice but I’ve only used Jasmine rice for it. So I got some Basmati and tried this recipe. It was a winner! And this was super easy to make too! I’ll surely have this recipe handy for next time.

  2. Quick, easy, and delicious. This is a perfect weeknight meal. We are trying to incorporate some meatless nights into the week and this is a great start.

  3. Easy to make for me and something new to taste for the family minus the sweat of too much preparation! Thank you for this

  4. I made this for my family last night for dinner. It was excellent and had wonderful flavor. I love that it’s 8 ingredients – a win of dinner!

  5. This is indeed a new comfort food for me! This vegan fried rice with tofu is packed with flavors, so hearty and so easy! I’ll surely have this on repeat!

  6. I have no experience cooking vegan dishes and was kind of stressed out about having a vegan guest over. I made this and to my surprise even I really liked it! My guest was happy, too. Will definitely make again.

  7. This vegan fried rice with tofu was always a hit every time I made it. The ingredients really complemented each other, and what I also loved about this is that it was so easy to make that whenever I wanted comfort food, this was my go-to recipe! Such a great recipe to try!

  8. I love this recipe! I’m not vegan, but I tried it out of curiosity and I was SO impressed. The tofu is so soft and flavorful. It’s a great way to get your kids to eat tofu!

  9. I just recently went vegan, and I have been craving fast food, but I just cannot find fried rice around here with egg or pork! But when I tell you, this recipe really satisfied my cravings, and was so delicious, I mean it! Thanks for making such a great recipe!

  10. I love fried rice, but not many places around here make it without eggs. This is a great recipe to have on hand so I can make it at home!

    1. Thank you, Katherine. It is hard to find Eggless fried rice around here too. I normally just make my own.

    1. Thank you, Kristina. EXTRA sriracha is THE way go! I am so proud of you!! 🙂